Chipotle Potato Salad
Serves: 6
Ingredients
1 2-lb bag of small waxy potatoes (red, purple and/or yellow), scrubbed clean
1 medium shallot or scallion, peeled and minced
1 clove garlic, peeled
1-2 t (or more to taste) of ground smoked chipotle pepper
2 celery stalks, very thinly sliced on the bias (a.k.a. diagonally)*
¼ C Extra virgin olive oil
¼ C potato cooking water
2 T basil or cilantro, finely chopped (optional)
Unrefined sea salt and pepper to taste
Directions
This is a simple, light, smoky side dish that is great either with BBQ favorites or every night dinner fare. The trick to making it lighter is using some of the cooking water so the potatoes don’t taste too oily. In the morning I like to heat up leftover potatoes with chopped up leftover grilled veggies and serve poached eggs on top with a side salad. Whether for dinner or breakfast, there is lip smackin’ goodness guaranteed!
1. Scrub and halve or quarter potatoes into 1 ½”-2” pieces (make sure they are of consistent size for even cooking).
2. Fill a large pot halfway with cold water. Add a couple generous pinches of sea salt and potatoes. START TIMER FOR 20 MINUTES. Bring to a boil and then right away turn down to simmer.
3. Mince shallot or scallion. Put the peeled clove of garlic on the end of a skewer or fork and dunk into the really hot potato water for a minute. Mince.
4. Whisk together onion, garlic, olive oil, potato water, herbs and chipotle with a generous pinch of salt and grind or two of pepper. Set aside.
5. Potatoes are done when you can stick a steak knife through them and it comes out easily but doesn’t fall apart (the timer makes this foolproof). Drain potatoes and let cool about 20-30 minutes. Mix with olive oil mix, add sea salt and pepper to taste. Enjoy!
* Celery is optional.